Graspa Group
Position Summary
The primary responsibility of the Prep Cook is to guarantee the quality and proper standards as well as maintaining culinary production and quality levels as set by Salumeria 104. The Prep Cook prepares, cooks, garnishes & presents food.
Primary Job Duties
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
Turn or stir foods to ensure even cooking
Season and cook food according to recipe standards
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment
Portion, arrange, and garnish food per chef direction and recipe standards
Maintain standards of hygiene throughout the kitchen
Regulate temperature of ovens, broilers, grills, and roasters
Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates
Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area
Ensure the proper execution of all recipes and menu items
Store unused food properly to minimize waste and maximize quality
Ensure all food, sauces, and other items are stored properly and dated
Prepare a list of perishable items on a daily basis to ensure proper rotation and utilization
Quantity and quality control must be consistent with pars as set by the Head Chef
Ensure quality of product and presentations throughout service
Maintain menu knowledge and attention to detail plate presentation
Exhibit a thorough knowledge, understanding and application of all cooking techniques
Adhere to all state and federal requirements regarding the sale of alcohol
Adhere to all Health Department requirements
Adhere to all work rules, procedures and policies established by the company
Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cooking, cleaning, as directed by chef and/or management
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Restaurants
Referrals increase your chances of interviewing at Graspa Group by 2x
Fort Lauderdale, FL $15.00‑$21.00
#J-18808-Ljbffr
Primary Job Duties
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
Turn or stir foods to ensure even cooking
Season and cook food according to recipe standards
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment
Portion, arrange, and garnish food per chef direction and recipe standards
Maintain standards of hygiene throughout the kitchen
Regulate temperature of ovens, broilers, grills, and roasters
Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates
Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area
Ensure the proper execution of all recipes and menu items
Store unused food properly to minimize waste and maximize quality
Ensure all food, sauces, and other items are stored properly and dated
Prepare a list of perishable items on a daily basis to ensure proper rotation and utilization
Quantity and quality control must be consistent with pars as set by the Head Chef
Ensure quality of product and presentations throughout service
Maintain menu knowledge and attention to detail plate presentation
Exhibit a thorough knowledge, understanding and application of all cooking techniques
Adhere to all state and federal requirements regarding the sale of alcohol
Adhere to all Health Department requirements
Adhere to all work rules, procedures and policies established by the company
Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cooking, cleaning, as directed by chef and/or management
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Restaurants
Referrals increase your chances of interviewing at Graspa Group by 2x
Fort Lauderdale, FL $15.00‑$21.00
#J-18808-Ljbffr